Healthy Recipe: Char-grilled Atlantic Salmon
Char-grilled Atlantic Salmon with corn and tomato fritters and summer vegetables. Serves 2, approx. 1 hour.
Char-grilled Atlantic Salmon
with corn and tomato fritters and summer vegetables
Serves 2, approx. 1 hour.
- 2 pieces of Atlantic salmon
- 1 cup of broad beans
- 1 cup of sliced carrot
- 4 baby zucchinis
- 1 cob of corn, slice the kernels off with a sharp knife
- ½ cup of chopped cherry tomatoes
- 1 egg
- ½ cup of self-raising flour
- Salt & pepper
- Canola oil
First make the batter for the fritters by whisking the egg with a cup of iced water, pinch of salt and pepper.
Slowly add the flour a spoonful at a time, too quickly and the batter will be lumpy. Once the batter is a smooth consistency that runs slowly off a spoon add the cherry tomatoes and corn kernels. Set aside to rest while preparing the other ingredients.
Once rested, start to cook the fritters by adding a large spoonful of the mixture in a heavy based pan over a low heat with a small amount of oil.
When they start to bubble flip them over to cook the other side. Set aside in a warm place while you prepare the rest.
Heat a chargrill or bbq until hot and cook the salmon for several minutes each side turning only once; it should still be slightly pink on the inside and firm to touch.
Add the baby zucchini and cook alongside the salmon. Meanwhile steam the remaining vegetables until tender.
Place two fritters on each plate, top with salmon and place the vegetables alongside.
For an extra hint of the Mediterranean try adding some pesto or balsamic & extra virgin olive oil as a dressing.